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"A strong, hot condiment compounded of ripe fruit, acids, or sour herbs, and flavored with chilies and spices” is how the august Oxford English Dictionary defines chutney. That pretty much sums it up, except to say that chutneys were born in India, where they are still traditionally served with curries, stews, and rice dishes. It took the young Turks of the New American cuisine to pair this venerable condiment with contemporary grilled fare and barbecue. Spoon a chutney over a grilled salmon steak or chicken breast and you’ll see a meal—even an everyday weeknight meal—in an entirely new perspective.

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